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Heritage Inn - Kitchen

1104 11 Avenue SE High River AB T1V 1P2 · Food - General

14 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon temperature in the hot holding unit was measured at 48 degrees celsius. It was observed that the bacon was placed on top of a metal plate in the insert slowing down transfer of heat. Please use a food grade line to allow heat transfer to the food product to keep it at 60 degrees or higher.**Operate was instructed to reheat the bacon to 74 degrees and hot hold as suggested.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A tray of eggs in the upright cooler was observed containing used eggshells stored together with whole eggs.**The eggshells were discarded during the inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 02/18/2026 - Outstanding3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 11/25. Outstanding**Ceiling tile above the cook line was observed to be peeling. **Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Public washrooms next to the dining area for both men and women are out of order. Lounge washrooms for men and women had one toilet each with 'out of order' signage. Non‑functional public washrooms can create sanitation concerns and inconvenience for guests.**Please request for maintenance to repair and restore both washrooms as soon as possible.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 11/25. Outstanding**Ceiling tile above the cook line was observed to be peeling. **Repair or replace.
  3. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured 0 ppm concentration. The sanitizer bucket was empty. **Ensure chlorine dishwasher is maintained at 100 ppm concentration. ****CORRECTED DURING THE INSPECTIONOctober 28, 2025 - Chlorine dishwasher was not ejecting the chlorine sanitizer (0 ppm measured). Ensure that the dishwasher gets serviced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile above the cook line was observed to be peeling. **Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large stain on the floor in front of burners for large soup pots. **Clean.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATs sanitizer bucket holding utensils was measured at 100 ppm concentration. **Ensure QUAT sanitizer is maintained at a minimum of 200 ppm concentration. ***CORRECTED DURING THE INSPECTION.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. An opened bag of flour with scoop was observed to be stored directly on the floor in the dry storage area. **Ensure opened bags of bulk food are stored in a pest proof container with a tight fitting lid. 2. The handles of a few scoops in containers in the dry storage area was observed to be touching the bulk food supply.**Ensure handles are stored in a manner that does not touch the bulk food supply.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Missing thermometers in the following fridges: - Lower prep cooler across the deep fryer - Sliding glass cooler. - Stand up silver coolers. **Obtain thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine dishwasher measured 0 ppm concentration. The sanitizer bucket was empty. **Ensure chlorine dishwasher is maintained at 100 ppm concentration. ****CORRECTED DURING THE INSPECTION.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tile above the cook line was observed to be peeling. **Repair or replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large stain on the floor in front of burners for large soup pots. **Clean.
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/2. Outstanding. 3/20. The quats test strips by the dispenser were expired. Obtain new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
  6. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 4/2. Cleaning cloths are not stored in sanitizer between each use. Ensure that cleaning cloths are stored in bucket of sanitizer that is close to the cookline.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4/2. One of the kitchen probe thermometers to check the internal temperature of meat was not working. Another one of the probe thermometers was not working properly. Replace probe thermometers to ensure you are getting accurate temperature readings. 2)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4/2. Staff are not checking the internal temperature of cooked meats, poultry, and fish. Staff must be checking the internal temperature of high risk foods to ensure that they are reaching a safe internal temperature and have been properly cooked.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/2. Outstanding. 3/20. The quats test strips by the dispenser were expired. Obtain new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
  7. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3/20. There was an insert of bacon on the hot hold that an internal temperature of 44.9C. The bacon was prepared at 8am. The bacon was discarded. Ensure all food on the hot holding unit are kept at a temperature of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 3/20. The quats test strips by the dispenser were expired. Obtain new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. There was a leak from the ceiling on the bar side. Undergoing further repairs of the area.  4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3/20. The sink nearest the entry doors into the kitchen had a leaky pipe. Have the plumbing repaired.
  8. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 9/11. Cutlery was stored with the eating side facing up. All cutleries must be stored with the handle facing up to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/18. The floors around the kitchen were cleaned. 9/11. The following areas must be cleaned:- Floors around the kitchen. (Under prep tables and equipment)- Walls around the dishwashing pit
  9. Monitoring Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was a mouldy pepper in the prep cooler. The pepper was discarded at the time of the inspection. Ensure staff are periodically going through items in the prep cooler and discarding any items that are unfit for consumption.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 9/11. Cutlery was stored with the eating side facing up. All cutleries must be stored with the handle facing up to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a bin of single serving peanut butter and jam stored underneath the paper towel dispenser. All food and utensils must be stored away from the paper towel dispenser to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) There were eggs left at room temperature. The internal temperature of an egg was measured using a probe thermometer. The temperature was 26.4C. All eggs must be kept at a temperature of 7C or lower. These eggs were discarded. Keep the tray of eggs in the cooler when you are not actively using any eggs. 2) There was an insert of bacon in the hot hold that had a temperature of 46C. The bacon was prepared at 7am. The bacon was discarded at the time of the inspection. More water was added to the hot holding unit as the water did not reach the bottom of the insert. All food in the hot hold must be held at a temperature of 60C or higher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 9/11. 1) There was a small amount of mouse droppings under the shelving unit in the dry storage room. Clean all mouse droppings- Clean all mouse droppings and evidence of mice- Clean floors in the kitchen to better assess floors for evidence of pestsTo protect yourself and greatly reduce your risk of illness, follow these precautions whenever cleaning areas of mice or mice droppings:- Open doors and windows for ventilation, and keep out of the area for at least 30 minutes prior to commencing clean up.- Wear rubber gloves, and thoroughly soak droppings, nests and dead mice with a bleach/water solution (one part bleach to nine parts water) or a household disinfectant.Let the bleach water solution sit for five minutes.- Never disturb any droppings, nests or dead mice prior to soaking with bleach solution.Mop up bleach-soaked droppings, nest and/or dead mice, or pick up with paper towels, and place them in a plastic bag.- Seal the bag and put in a garbage container with a tight-fitting lid.- Wash your gloves before removing and then wash your hands.- Never vacuum or sweep droppings, nests or dead mice. This can create dust that can be inhaled. The dust might contain hantavirus.2) There was a gap underneath the back door by the walk-in freezer. Repair weatherstripping to prevent entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment must be cleaned:- The ventilation canopy filters- Inside the prep cooler. - Exterior of the heat lamps
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 9/11. The following areas must be cleaned:- Floors around the kitchen. (Under prep tables and equipment)- Walls around the dishwashing pit
  10. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored in the gap between prep counters. This is not a sanitary way to store utensils.Knives were removed from the gap. An alternative sanitary method for storage for knives must be used. Suggestions: magnetic knife holder or stored in a bucket of sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
  11. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer available at the cookline while staff were preparing food. The sanitizer bucket was filled with 200ppm Quats at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored in the gap between prep counters. This is not a sanitary way to store utensils.Knives were removed from the gap. An alternative sanitary method for storage for knives must be used. Suggestions: magnetic knife holder or stored in a bucket of sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A couple of the fridges/prep cooler did not have thermometers. Thermometers were placed inside the coolers during time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the dispenser by the front handwashing sink. The dispenser was refilled during time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside for the lid of the prep cooler was in disrepair. Repair led to prevent build-up of food debris inside the lid and ensure the lid is smooth and easily cleanable.
  12. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1/8/2024. Violation (OUTSTANDING)Ensure all the following areas are cleaned:- Inside all coolers and fridges- Underneath all equipment and under the cookline- All high touch surfaces such as cooler handles. 8/15. Violation Outstanding. 1) There was a build-up of food debris inside the standing cooler by the cookline and the prep cooler by the cookline. 2) There was a build-up of grease and food debris underneath the cookline and underneath surrounding equipment. 3) There was a build-up of grime on high touch surfaces, such as cooler door handles. 4) There was a build-up of grease on the vent canopy filters. Clean listed areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule must be created and maintained for the facility to ensure cleaning is completed.
  13. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar area was not using an approved surface sanitizer for the food contact surfaces behind the bar. Approved surface sanitizers include:- 100ppm bleach- 200ppm Quats- 12.5-15ppm Iodine
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 8/15. Violation Outstanding. 1) There was a build-up of food debris inside the standing cooler by the cookline and the prep cooler by the cookline. 2) There was a build-up of grease and food debris underneath the cookline and underneath surrounding equipment. 3) There was a build-up of grime on high touch surfaces, such as cooler door handles. 4) There was a build-up of grease on the vent canopy filters. Clean listed areas.
  14. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared or available by the food preparation areas. Must have surface sanitizer solution prepared and easily accessible during service/food preparation. A bucket was filled with Quats sanitizer during time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bar area was not using an approved surface sanitizer for the food contact surfaces behind the bar. Approved surface sanitizers include:- 100ppm bleach- 200ppm Quats- 12.5-15ppm Iodine
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The standing cooler with the glass door had an internal temperature of 12C. Several food items were probed with internal temperatures of 11-13C. The temperature of the cooler was checked several times during time in facility.- meat that was thawing in the cooler moved to the walk-in cooler. - several sauces that contained liquid egg yolk (such as caesar salad dressing, cole slaw sauce) were discarded as they were in the temperature danger zone for more than 2 hours. - All other food items (such as vegetables) were moved to another cooler. Service cooler to ensure it can maintain a temperature of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/14/2023 - Bar side is not in use and undergoing renovations. A portion of the drop ceiling on the bar side had been removed and wires could be seen. A water leak had occurred earlier and repairs were being done. Please complete the repairs and re-install the drop ceiling if the bar is going to be used.Nov 8, 2022 - update: The ceiling is still in repair and a sheet was observed to be pinned over the open ceiling. Please have the drop ceiling installed prior to operating the bar. Jan 10th, 2023, update: bar is still closed and not operational
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 8/15. Violation Outstanding. 1) There was a build-up of food debris inside the standing cooler by the cookline and the prep cooler by the cookline. 2) There was a build-up of grease and food debris underneath the cookline and underneath surrounding equipment. 3) There was a build-up of grime on high touch surfaces, such as cooler door handles. 4) There was a build-up of grease on the vent canopy filters. Clean listed areas.